Pork Curry

When I’m out of veggies and have a huge piece of meat staring back at me begging to be made into something fab, curry is usually my go to meal. This weekend I was faced with just this scenario.

I peeked into my freezer and spotted a huge pork shoulder that I had intended on roasting butttt I would have to find something to serve along with it so I scrapped that idea and decided to curry it instead. Who doesn’t love curry anyway?

Initially I was going to bunjal the pork and serve it up as “cutters” (appetizer) but it occurred to me that I would be regretful in a few hours when my tummy would scream bloody murder due to hunger soooooo I stewed it instead and served it with rice. What I did however, was allow the gravy to cook down until it’s thick and clings to the meat. It was hmmm, hmmm good! Enjoy..

Pork Curry

2 lbs pork shoulder, cut into 1 inch pieces

½ tsp crushed ginger

1 tbsp crushed garlic

1 thinly sliced onion

5 sprigs thyme

2 scallion, chopped

2 tbsp canola oil

1 chili pepper

2 beef bouillon

2 tbsp ketchup

Curry Paste

¼ cup curry powder

½ tsp cumin

½ tsp garam masala

5 sprigs thyme

1 ½ tbsp garlic, crushed

¼ tsp ground cinnamon

1 tsp crushed ginger

1/3 cup water

Place pork in a bowl in a large bowl. Add garlic, thyme, chili pepper and ginger then stir to coat. Set aside for at least 4 hours.

To make Paste mix curry powder, cumin, garam masala, thyme, garlic, cinnamon and ginger with 1/3 cup water. Heat the canola oil in a large pot over a medium fire. Add curry paste and fry for about 4-5 minutes. Add seasoned pork, ketchup, onion and beef bouillon, and then stir well to coat with curry. Cook slowly for 20 to 25 minutes. Add ½ cup water and bring to a boil then lower the heat and simmer until the meat is tender and sauce has dried up. Remove from heat and add chopped scallion to garnish.

Notes:

This recipe calls for less sauce similar to bunjal pork. The sauce is cooked almost until it’s dry but clings to the meat.

Ketchup is not typically used in curry but I like the slight sweetness and flavor it adds to the curry.